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All recipes#0224 · slow cooker

Slow Cooker Chicken Cacciatore

Bone-in thighs braise 4 hours on low in a tomato-red wine sauce with peppers, olives, and capers — a hunter-style Italian stew that comes together while you're at work.

One panWeekendHigh proteinEasyServes 6
Cook temp
200°F
93°C · preheat
Total time
260 min
20 prep · 240 cook · 5 rest
Pull at
165°F
USDA safe minimum
Rest
5 min
Before slicing
Slow Cooker Chicken Cacciatore
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique3:21

Chicken Cacciatore the slow cooker way, rich in flavor, easy weeknight dinner · Cafe Delites
Cafe Delites demonstrates arranging chicken thighs with tomatoes, bell peppers, mushrooms, and herbs in a slow cooker and cooking on low until tender.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at Low (200°F / 93°C) for 4 hrs 20 min.
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
  • Golden Rule //Cacciatore means 'hunter's style' — the whole point is a rustic braise from what's in the pantry. Substitutions are fine: swap peppers for mushrooms, olives for artichokes, red wine for white. Don't skip the tomato paste, though — it's the umami anchor.
  • Family Tweak //Pull chicken off the bones and shred into the sauce. Serve over buttered orzo or angel hair with olives and capers picked out onto adult plates before ladling.

Ingredients

Servings
  • 8 thighsBone-In Skin-On Chicken Thighs, about 3 lbs total
  • 28 ozCrushed San Marzano Tomatoes, 1 can
  • 1 cupDry Red Wine, Chianti, Sangiovese, or Montepulciano
  • 1 largeRed Bell Pepper, sliced into strips
  • 1 largeYellow Bell Pepper, sliced into strips
  • 1 largeYellow Onion, diced
  • 4 clovesFresh Garlic, minced
  • 1/2 cupCastelvetrano Olives, pitted
  • 2 tbspCapers, brined, drained
  • 2 tbspTomato Paste
  • 2 tspDried Oregano
  • 1 tspDried Basil
  • 1 tspRed Pepper Flakes
  • 2 tbspOlive Oil
  • 1 1/2 tspKosher Salt
  • 1 tspBlack Pepper
  • 3 tbspFresh Parsley, chopped, for finish

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240:00

Get to the point

  1. 1

    Sear 8 seasoned bone-in thighs skin-side down 4 min in a hot skillet; transfer to slow cooker.

  2. 2

    Sauté onion, 2 bell peppers, 4 garlic cloves; deglaze with 1 cup red wine, reduce 3 min.

  3. 3

    Add 28 oz crushed San Marzano tomatoes, oregano, olives, capers; pour over thighs.

  4. 4

    Slow cook LOW 4 hours until thighs read 175°F; skim fat, stir in parsley, serve.

Step by step

Tap a step to cross it off

  1. Sear Only the Skin Side

    4 min

    Pat 8 bone-in skin-on chicken thighs dry. Season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high. Sear thighs skin-side down 4 minutes until deep golden. Transfer to the slow cooker skin-side UP.

    Why

    The skin comes off the thigh at the table — but the sear is what gives the whole sauce its browned depth. This step is a five-minute investment that changes the finished dish.

  2. Sauté the Aromatics

    5 min

    In the same skillet with the rendered fat, add 1 diced onion and 2 sliced bell peppers (one red, one yellow). Cook 5 minutes until softened. Add 4 minced garlic cloves and 1 tsp red pepper flakes; stir 30 seconds.

    Why

    Cook the aromatics in the chicken fat — this is a free flavor pass. Do not add fresh oil unless the pan looks dry.

  3. Deglaze with Red Wine

    3 min

    Pour 1 cup dry red wine (Chianti or similar) into the skillet and scrape every browned bit from the bottom. Simmer 3 minutes until the wine reduces by half and the raw alcohol scent is gone.

    Why

    Reduce the wine now, not in the slow cooker. Slow cookers can't boil off alcohol — it stays sharp and grabby in the finished sauce.

  4. Build the Tomato Base

    Stir in 28 oz crushed San Marzano tomatoes, 2 tbsp tomato paste, 2 tsp dried oregano, and 1 tsp dried basil. Bring to a simmer, then pour the entire skillet contents over the chicken in the slow cooker.

    Why

    San Marzano tomatoes are worth the extra $2 — they are less acidic and sweeter than generic canned tomatoes, and they save you from adding sugar to balance the sauce.

  5. Add the Briny Punch

    Scatter 1/2 cup pitted Castelvetrano olives (or Kalamata) and 2 tbsp capers over the top. Do not stir — let the slow cooker mix as it goes. Cover with the lid.

    Why

    Olives and capers go in whole, not chopped — 4 hours of slow cooking softens them without turning them to paste. Chopped, they disappear.

  6. Slow Cook and Finish

    240 min

    Cook on LOW for 4 hours (or HIGH for 2.5 hours) until the thighs read 175°F+ at the joint. Skim any fat from the surface with a spoon. Stir in 3 tbsp chopped fresh parsley just before serving.

    Why

    Dark meat is done at 165°F but tender at 175°F. Extra time on low doesn't dry thighs out — it renders the connective tissue further.

Dad pro tip
Cacciatore means 'hunter's style' — the whole point is a rustic braise from what's in the pantry. Substitutions are fine: swap peppers for mushrooms, olives for artichokes, red wine for white. Don't skip the tomato paste, though — it's the umami anchor.
Kid & toddler adjustment
Pull chicken off the bones and shred into the sauce. Serve over buttered orzo or angel hair with olives and capers picked out onto adult plates before ladling.
Serve with
Creamy polenta or buttered egg noodles · Crusty ciabatta for sauce mopping · Simple arugula salad with olive oil and lemon
Reheating
Reheat covered in a 325°F oven for 25 minutes or on the stovetop over medium-low, adding 1/4 cup water if the sauce has tightened too much overnight. Skin will not re-crisp — pull it off before reheat.
Calories
435
Protein
34 g
Carbs
14 g
Fat
24 g

Nutrition source: USDA FoodData Central #171465 (chicken thigh) and #170457 (canned tomatoes). Cook-time basis: Tested on 8 bone-in skin-on chicken thighs (about 3 lbs) with 1 can San Marzano tomatoes, 1 cup dry red wine, 2 bell peppers, and 1/2 cup Castelvetrano olives in a 6-qt Crock-Pot.

Frequently Asked Questions

Can I use boneless thighs?

Yes, but drop time to 3 hours on LOW. Boneless thighs go stringy at 4 hours — bones keep them from overcooking.

Can I skip the wine?

Substitute 3/4 cup chicken broth plus 2 tbsp red wine vinegar. You lose depth but gain a shortcut. Alcohol-free family? This works.

How do you reheat leftover slow cooker chicken cacciatore without ruining the texture?

Reheat covered in a 325°F oven for 25 minutes or on the stovetop over medium-low, adding 1/4 cup water if the sauce has tightened too much overnight. Skin will not re-crisp — pull it off before reheat.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Pull chicken off the bones and shred into the sauce. Serve over buttered orzo or angel hair with olives and capers picked out onto adult plates before ladling.

What are the best side dishes to serve with this?

Recommended sides include Creamy polenta or buttered egg noodles, Crusty ciabatta for sauce mopping, Simple arugula salad with olive oil and lemon.

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